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Nutrition: per sreving

  • kcal261
  • fat18g
  • saturates10g
  • carbs19g
  • sugars9g
  • fibre5g
  • protein7g
  • salt0.44g
    low

Method

  • step 1

    Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.

  • step 2

    Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.

  • step 3

    Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

Recipe from Good Food magazine, August 2010

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Comments, questions and tips (56)

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Overall rating

A star rating of 4.2 out of 5.73 ratings

liv.bridgey.obVjx1B2T-

Roasted the aubergine and tomato and added kale. As well as using a curry past rather than spices for a lazier option. 😋

Leslieknope1

I've made this recipe a couple of times now, but based on the comments I have adapted it. I use fewer curry leaves and garam masala, I keep some garam masala and curry leaves but also used curry paste. I cook the aubergine on a griddle pan first which gives a lovely texture, and I also add salt and…

ZT

Not the best recipe. Better to make the Roasted aubergine & tomato one I think. Didn’t like the spices or the texture of the aubergines unfortunately

pamstrachan1

question

Can you freeze this dish?

Biddlybong

It was tasty but I did add turmeric mild curry and salt. I roasted the aubergines in oil first for 40 mins. I added fresh lime at the end

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